Directions:
((Crust))
1. Cream the butter in a large bowl with a wire whisk. Add sugar substitute or powder sugar, egg yolk, and mix well.
2. Sift in flour and fold in with a spatula. At the beginning, it becomes like Parmesan cheese. Then after a while, it comes together, so mix with patience.
3. Wrap in plastic wrap and refrigerate the crust for at least 1 hour to chill.
((Filling))
1. Cream the butter in a large bowl with a wire whisk. Add sugar substitute or powder sugar, egg, cornstarch, almond powder, Kirsch (if you like), and mix well.
2. Preheat the oven to 180C (350F).
3. Roll out crust between two pieces of plastic wrap to 4mm (just over 1/8") thick.
4. Transfer the crust to the tart pan with a removable bottom, press it evenly into the bottom and up the sides of the pan. Trim crust flush with the edges of the pan. Lightly prick the bottom of the crust with a fork.
5. Fill the almond filling (1.) and smooth the top. Bake at 180C (350F) for 25 minutes until lightly browned.
6. Place the tart pan on the wire rack to cool.
((Syrup))
1. Mix sugar substitute or granulated sugar, hot water, and Kirsch if you like.
((Decoration))
1. Strain fresh apricot jam to remove any large clumps.
2. Wash and hull strawberries, leave one strawberry whole and cut others into halves.
3. When the tart is completely cool, remove from the pan and gently brush the top with syrup and apricot jam.
4. Place the strawberry whole in the middle and arrange the strawberry halves around it.
5. Mix the remaining jam and a bit of syrup to thin down the jam. Using a pastry brush, coat strawberries with jam to give a shine. Garnish with mint leaves if you like.

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